Veggie Quiche Recipe combines tender sautéed veggies, a creamy custard, and melted cheese inside a crisp, flaky crust. Easy to make and seriously so good.
Author’s Notes
Not a Breakfast Girl…Until Now
I am a lunch or dinner girl through and through. Breakfast has never really been my meal, much to my husband and kids’ chagrin since it is hands-down their favorite.
But here’s the thing…I LOVE making breakfast foods. We do breakfast for dinner at least once a week, and most weekdays I’m blending up a protein shake or scrambling eggs or flipping pancakes for my kiddos.
So when I say I usually pass on quiche, it’s not because I don’t like it. It’s just not my go-to. But THIS QUICHE? This veggie quiche recipe has somehow become my whole personality lately, haha.
I first made it for my sister’s baby shower since a couple of my sisters are vegetarian, but during testing I found myself eating slices for literally every meal of the day.
It flew off the table at the shower (two quiches barely lasted ten minutes!) and I still haven’t stopped making it. It’s amazing warm from the oven, but honestly so good at room temp too. I’m obsessed.
Ingredients In This Veggie Quiche Recipe
| Ingredient | Helpful Info |
|---|---|
| Veggies (onion, green pepper, red pepper, mushrooms, zucchini) | Dice everything really small so it cooks evenly. Remove zucchini seeds so it does not add extra moisture. |
| Butter and oil | Using both gives great flavor and helps the veggies soften without burning. |
| Eggs and cream | Whisk well so the custard bakes up smoothly. Heavy cream makes the quiche rich and silky. Don’t skip it! |
| Cheeses (Swiss and sharp Cheddar) | Freshly shredded melts and tastes better! |
| Seasonings (garlic, Italian seasoning, salt, pepper, chives) | Season well so the quiche is flavorful. Add chives on top for a fresh pop of flavor. |
How To Make This Veggie Quiche Recipe
- Prep crust: Par-bake the frozen crusts then slightly cool.
- Cook veggies: Sauté veggies until tender and liquid is absorbed.
- Whisk custard: Mix eggs, cream, and seasonings until smooth.
- Combine filling: Stir in veggies and cheeses.
- Bake: Pour into crust and bake until just set. Don’t over-bake!
Storage
Store: Let the quiche cool, then cover and refrigerate for 3 to 4 days. Warm slices in the microwave or oven until heated through.
Freeze: Wrap whole or sliced quiche tightly and freeze for up to 2 months. Thaw in the fridge and reheat in the oven until warmed through.
More Delicious Breakfast Recipes:
Breakfast
Ham and Cheese Quiche
Breakfast
Homemade Cinnamon Rolls
Desserts
Croissant Breakfast Bake
Eggs And Potatoes
BEST Skillet Breakfast Potatoes
Veggie Quiche Recipe
Equipment
- Large sheet pan
Ingredients
- 2 (9-inch) frozen ready-to-bake deep dish pie crusts see note 1
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3/4 cup finely diced yellow onion
- 3/4 cup finely diced green bell pepper
- 3/4 cup finely diced red pepper
- 3/4 cup diced mushrooms baby bella or brown
- 3/4 cup diced zucchini (remove seeds), see note 2
- Salt and pepper
- 2 teaspoons minced garlic
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1 cup freshly shredded Swiss cheese see note 3
- 1 cup freshly shredded sharp Cheddar cheese
- Chopped chives optional for garnish
Instructions
- Preheat oven to 350°F. Place the unwrapped frozen pie crusts on a sheet pan and par-bake for 10 minutes. Remove and let cool briefly.
- Heat olive oil & butter in a large nonstick skillet over medium heat. Add the onion, bell peppers, mushrooms, and zucchini. Season (I add 3/4 tsp salt & 1/4 tsp pepper). Cook, stirring often, until the veggies soften and excess moisture cooks off, about 8 to 10 minutes. Add garlic in the last minute. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs until smooth. Add the heavy cream and Italian seasoning and whisk to combine.
- Add the cooled veggie mixture and both cheeses to the custard and stir to combine.
- Keeping the crusts on the baking sheet, divide the filling evenly between the two crusts, spooning in the veggies first and then pouring in the custard. Smooth the tops so the filling is evenly spread. Bake for 33 to 38 minutes, or until the centers are set but still slightly jiggly. Watch closely so they don’t overbake.
- Let stand for 5 minutes before slicing. Top with chives if desired.
